Beet Salad

For the beet salad, boil the beet in salted water until soft. Then peel and grate (in strips or slices – depending on preference).

Dilute vinegar with 200 mL water and bring to a boil. Add salt and sugar. Layer the beet in boiled jars and add peppercorns. Pour the hot vinegar water over them.

Seal the jars and let cool upside down. The beet salad will keep like this for about 1/2 year.

Preparation Tip:

If you like the beet salad a bit spicier, add some freshly grated horseradish.

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